I'll be BBQing my first turkey for Thanksgiving. I've done quite a bit of research and would like to share my plan for those in a similar situation.
My turkey was frozen and contained a 6% solution of whatever. This has ruled out a wet brine for me. I am planning to proceed with a dry brine.
I am going to spatchcock the bird and apply the dry brine: kosher salt, black pepper, sugar, lemon zest, and pulverized herbs (sage, thyme, rosemary). I will let this sit in the fridge uncovered for 2 days.
The 26er will be set up indirect with baskets and drip pan (for gravy base). I'll add a little smoke in the first hour and let it ride till 165 in the breast.
Any input on my plan?
Edit: I was also considering a butter based injection of some kind..